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You are here: Home / Chettinad Recipes / Paal Kozhukattai Recipe (with jaggery and coconut milk)

Paal Kozhukattai Recipe (with jaggery and coconut milk)

September 17, 2012 by Sharmilee J 65 Comments

Paal Kozhukattai

I had been wanting to post this paal kozhukattai recipe since last diwali, somehow other recipes took priorities. You can adapt the same recipe and make it with sugar if you prefer but the authentic vrsion uses jaggery. When I was compiling a list to make and post for vinayagar chaturthi, amma said to include paal kozhukattai too…though this is not made traditionally for vinagar chaturthi, I included it as it is also one among the kozhukattai family 🙂 This is one of authentic chettinad recipes belonging to Karaikudi and is one of my favs too.

Paal Kozhukattai Recipe

The richness in the coconut milk with jaggery making the sauce so delicious and to add on the small balls soaked in the sauce…..yum combo. If you are new to this recipe, please give a try and treat your self and am sure you will thank me for it 🙂 Paal Kozhukattai itself is completely photogenic and now that tells the secret why the pics turned out to my satisfaction 🙂

Paal Kozhukattai Recipe(with jaggery)

Paal Kozhukattai Recipe – Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 3
Recipe Category: Sweet / Dessert | Recipe Cuisine: South Indian

For the Paal Kozhukattai dough:

Rice Flour/ Idiyappam flour – 1 cup
Ghee – 1 tsp
Milk -1 cup
Water – 1 cup
Salt – to taste

For the milk sauce :

Jaggery syrup – Powdered Jaggery 1 cup + Water – till immersing level(app 3/4 cup)
Coconut – 3 tbsp
Milk – 1 cup
Coconut Milk – 1 and 1/4 cup
Water – 1/2 cup
Cardamom Powder – 1/4 tsp

Method:

  1. Dissolve jaggery in immersing level and heat it up till it bubbles. Then strain to remove impurities.Keep aside. In a mixing bowl add water, milk,salt and add the rice flour and mix well to prevent lumps.
    How to make paal kozhukattai - Step1
  2. The mixture should be smooth and creamy(adjust water level according to this). Then transfer this mixture to a nonstick pan with ghee.Keep stirring until it forms a dough consistency. At this stage switch it off.
    How to make paal kozhukattai - Step2
  3. When its hand bearable hot collect them all together and knead it to form a smooth dough. Keep covered with a wet cloth until use to prevent it from drying. Form small balls or in cylindrical shapes(this is the traditional shape). Actually they use the thenkuzhal murukku press to make the cylindrical shape.
    How to make paal kozhukattai - Step3
  4. Repeat this process to form all the balls. Keep aside. Heat milk + water in a heavy bottomed pan , when is starts boiling add the balls and simmer it.
    How to make paal kozhukattai - Step4
  5. Once the balls are added, first it will all sink to the bottom. Keep closed and cook until the balls turn soft…once cooked it will gradually raise. Stir it very carefully not breaking the balls. Once the balls are cooked add the coconut milk,give a quick stir. Then add jaggery syrup and give a stir. Allow it to simmer 3-5mins.
    How to make paal kozhukattai - Step5
  6. Add grated coconut, cardamom powder allow for a short single boil and switch off
    How to make paal kozhukattai - Step6
Give it atleast 30mins resting time so that the sauce blends well with the kozhukattais.Serve warm / cold.

Paal Kozhukattai(with jaggery & coconut milk)

My Notes:

  • While making the sauce – You can even add coconut milk along with milk and water. But I always add it this way to avoid curdling.
  • Do not cook for long time after coconut milk and jaggery are added, as there are chance for curdling.
  • While making the dough, you can even first heat water + milk then add rice flour but I added and dissolved it prior heating to avoid lumps.
  • Instead of making balls you can also dump the dough in a murukku press and press it directly in water milk mixture to save time.I made small round balls as I felt that would look pretty for the pics 🙂
  • The kozhukattais will not get cooked fully in milk so add half and half water alteast.Amma says sometimes they even pre cook the kozhukattais in water then add it to the milk sauce. But I prefer cooking it in milk + water as this way it is well blended with the sauce.
  • The measurement for water:milk:coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse.
  • For the sauce to blend well with the balls, you can roll them even more small.
  • You can even replace jaggery with sugar but the authentic way is making it with jaggery.

Paal Kozhukattai Recipe(with jaggery and coconut milk)

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Filed Under: Chettinad Recipes, Diwali Special, Kerala Special, RandomPosts, Vinayagar Chathurthi Recipes

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Reader Interactions

Comments

  1. Vardhini says

    September 17, 2012 at 3:18 am

    Looks very yummy and lovely presentation.

    Vardhini
    Event: Peaches + Giveaway

    Reply
  2. Vimitha Anand says

    September 17, 2012 at 3:57 am

    Paal kolukattai is my favorite and this looks yum

    Reply
  3. Nivedhanams Sowmya says

    September 17, 2012 at 4:29 am

    Delicious and yummy!!! It is one of my favorites!!

    Sowmya

    Ongoing Event – Coconut

    Ongoing Event – Healthy Foods for Healthy Kids – Combo Meals

    Reply
    • Nabeela says

      October 20, 2019 at 7:18 am

      I couldn’t get the balls to coin through. It remained doughy and soft and tasted like dough too. The rice flour I have isn’t roasted. Is that okay?

      Reply
      • Sharmilee J says

        October 29, 2019 at 9:25 am

        I usually use homemade flour but have tried with storebought unroasted flour too and found no issues.If the dough isnt cooked well it may be like that

        Reply
  4. Sangeetha Nambi says

    September 17, 2012 at 5:05 am

    Lovely and tempting evergreen dish… Love ur clicks as well….
    http://recipe-excavator.blogspot.com

    Reply
  5. Premalatha Aravindhan says

    September 17, 2012 at 5:25 am

    Amma makes exactly the same way,loved it…

    Reply
  6. aru says

    September 17, 2012 at 9:11 am

    i heard from my mother in law that Paal kolukattai is really tough to make & id made without proper practice or an experienced person near by you may also end up burning your face (on putting the balls(kolukkatai in hot boiling milk, as you have siad above) it will burst out towards your face, is it true ?? if yes, what is the way to avoid it.
    My husband lovvveeeeeeeeess this & i want to make it a surprise for him but i am scared 🙁 please suggest.

    Reply
  7. tamilsasikitchen says

    September 17, 2012 at 9:48 am

    Love these yummy ones…i lov to make wth sugar…

    Reply
  8. Sharmilee! :) says

    September 17, 2012 at 9:53 am

    @Aru : No no I guess you have misunderstood paal kozhukattai as paal paniyaram as the risk is only with paniyaram….Paal kozhukattai is not at all risky just be careful after adding coconut milk. Hope this clarifies now 🙂

    Reply
  9. Priya says

    September 17, 2012 at 11:39 am

    Yummy, looks fabulous and irresistible my most favourite kozhukattais..

    Reply
  10. Priya R says

    September 17, 2012 at 11:59 am

    lovely creamy modak…

    Priya
    Special K Cookies

    Reply
  11. Anamika Sharma says

    September 17, 2012 at 12:28 pm

    This is a new dish to me, looks really tempting!

    Reply
  12. Coral Crue says

    September 17, 2012 at 1:00 pm

    this looks super delicious

    Reply
  13. jeyashrisuresh says

    September 17, 2012 at 2:27 pm

    Super tempting kozhukattais, it has been ages since i made this. beautiful clicks and pretty saree

    Reply
  14. dassana says

    September 17, 2012 at 2:31 pm

    looks tempting. this is one recipe i will try and make a vegan version of it.

    Reply
  15. Laavanya says

    September 17, 2012 at 4:27 pm

    So pretty indeed.. very tempting pics.

    Reply
  16. Vijayalakshmi Dharmaraj says

    September 17, 2012 at 4:59 pm

    so yummy one… love to have the full bowl…
    VIRUNTHU UNNA VAANGA

    Reply
  17. radha says

    September 17, 2012 at 6:00 pm

    Beautiful presentation. Very tempting.

    Reply
  18. ANU says

    September 17, 2012 at 7:39 pm

    wow this is awesome and beautiful clicks!

    SYF&HWS – Cook with Spices

    South Indian Cooking (SIC) Series

    Reply
  19. Anu Nandu says

    September 17, 2012 at 9:12 pm

    This is absolutely beautiful. Gorgeous dish and wonderful post!

    Reply
  20. divya says

    September 17, 2012 at 10:44 pm

    looks super delish …yum

    Reply
  21. Veena Theagarajan says

    September 18, 2012 at 12:04 am

    Looks soo yummy Sharmi… I always do it with sugar.. Should try with jaggery
    Great-secret-of-life.blogspot.com

    Reply
  22. Prathima Rao says

    September 18, 2012 at 1:35 pm

    Super delicious, authentic recipe…Perfectly made..Happy Ganesh Chaturthi!!
    Prathima Rao
    Prats Corner

    Reply
  23. test says

    September 19, 2012 at 11:09 am

    These balls reminds me of strawberry sweet from Adyar anandha bhavan….. Wounderful pics.

    Reply
  24. Sangeetha says

    September 19, 2012 at 8:33 pm

    wow….paal kozhukattai looks so divine, lovely presentation!!

    Reply
  25. RAKS KITCHEN says

    September 20, 2012 at 5:59 am

    Looks really tempting and the picture quality wows me, even the elachi powder is so clear 🙂

    Reply
  26. jeevitha Giridharan says

    October 5, 2012 at 7:18 am

    Thanks a lot for posting this delicious kozhukatai.just nw I tried this n came out so so good,am nw waiting for d final half-an-hour-standing-time!
    Can't wait!!!
    Drooling to gulp them:-)
    Thanks again for those awesome pics that made me do it….

    Reply
  27. aru says

    October 5, 2012 at 12:50 pm

    ya. clear now. thank you so much. you make really nice dishes. tempting both tummy & eyes 🙂 🙂 i have started to love cooking after visisting your blog…. love you. you are my favorite now !!!

    Reply
  28. Pari Cash says

    December 11, 2012 at 12:19 pm

    Hi Sharmi, i ahve a question here, i always wanted to make these kozhukottai. yesterday i tried. everything went well but after floating the balls in the milk, as soon as i added jeggary milk splitted and balls got broke. i was so disappointed. feeling very bad. please guide what went wrong.

    Reply
  29. Sharmilee! :) says

    December 11, 2012 at 1:55 pm

    @Pari : After jaggery is added simmer it and dont let it boil for more time…you get to know the knack only by practise….so dont worry am sure you will get it right next time…

    Reply
  30. Unknown says

    January 27, 2013 at 4:10 am

    Wonderful presentation of the recipe !!!

    Reply
  31. Vimala Devi says

    March 15, 2013 at 10:18 am

    Hai Sharmi,

    I tried this just now but I think without proper practical knowledge it went down. actually half of the balls got dissolved in the milk and the remaining balls were also not stiff, it was like uncooked. I do not know where I went wrong. I want to do this again successfully, can you guess where I might have gone wrong

    Reply
    • Sharmilee! :) says

      March 15, 2013 at 12:43 pm

      Dont really know where it went wrong may be in the consistency of the batter for the balls?

      Reply
  32. Sharmila Banu says

    March 15, 2013 at 4:53 pm

    hi,

    I tried your receipe, everything came out nicely. but only thing is the milk curdled a bit. Is it ok, to eat it ?

    Reply
    • Sharmilee! :) says

      March 16, 2013 at 3:46 am

      Yes I think its ok to eat…

      Reply
  33. Maya says

    May 16, 2013 at 1:42 pm

    Thank You So Much… Tried making it… It turned out AWESOME !!! 🙂

    Reply
  34. Monica Nandagopal says

    June 16, 2013 at 7:08 am

    Me and my mom tried it out…. Came out so well.. Thanks 🙂

    Reply
  35. someone2share says

    June 23, 2013 at 1:35 am

    Please post Paal Paniyaram recipe too soon 🙂

    Reply
    • SHARMILEE J says

      June 23, 2013 at 2:13 am

      Sure I will post it 🙂

      Reply
  36. Reka Devee says

    July 10, 2013 at 8:06 am

    Hi Sharmilee,

    Hope you are doing great!!! I'm not very sure what is jaggery? Is it same as vellam???…

    Reply
    • SHARMILEE J says

      July 10, 2013 at 10:32 am

      Yes it is vellam…

      Reply
    • Meenal Ramanathan says

      October 29, 2013 at 10:11 am

      hi
      i am planning to try this tomm
      but i am scared abt curdling.
      should we need to keep in low flame after adding coconut milk. and then proceed with jaggery
      syp

      Reply
    • SHARMILEE J says

      October 29, 2013 at 4:05 pm

      Yes just simmer, add coconut milk and keep stirring…..

      Reply
  37. Meenal Ramanathan says

    October 29, 2013 at 11:08 am

    one more doubt.
    can we prepare the dough by adding hot water like we do for normal kozhukattai

    Reply
    • SHARMILEE J says

      October 29, 2013 at 12:32 pm

      No add normal water only…..

      Reply
  38. Serene says

    January 25, 2014 at 7:55 am

    Hi sharmilee!
    I am your frequent blog visitor.yesterday I made this recipe from your blog and that was the first time i am doing it.It really came out very well.my family enjoyed having it.Thank you for yummy recipe.Your measurements and step by step representation is excellent and that made my try perfect.

    serenejames

    Reply
  39. Serene says

    January 25, 2014 at 7:58 am

    Hi sharmilee!.
    I am your frequent blog visitor.Yesterday i tried this recipe from your blog.It really came perfect.My family enjoyed a lot having it.you measurements and step by step presentation is excellent and that made my try perfect.Thank you for this yummy recipe.

    serenejames

    Reply
  40. raindrops says

    June 12, 2014 at 4:34 am

    Can we use the normal rice flour available in market? is idiyappam flour different?? please guide. Thanks

    Reply
    • SHARMILEE J says

      June 12, 2014 at 5:59 am

      We get idiyappam flour seperately, either get that or use homemade rice flour(click on the link in the ingredients list for recipe)

      Reply
  41. sara says

    August 25, 2014 at 3:47 am

    hai sharmi
    can i make this kolukattai in parboiled rice flour ?

    Reply
    • SHARMILEE J says

      August 25, 2014 at 7:02 am

      I haven't tried it….so not sure

      Reply
  42. Unknown says

    September 12, 2014 at 11:05 am

    hi sharmilee..i've tried this recipe and it came out so good.my husband was so happy to have it.thank u..

    happy blogging 🙂

    i've a doubt.i'm new to baking and now trying quite a lot of recipes.while baking all my cakes and cupcakes comes out so dry and cracked.can u help me plz:(

    Reply
    • SHARMILEE J says

      September 14, 2014 at 12:14 pm

      If its dry then add little more wet ingredients , only when the cake batter is very dry the cake will crack out….hope this helps!1

      Reply
  43. Unknown says

    September 15, 2014 at 5:34 am

    will definitely try this out..thanks 🙂

    Reply
  44. kannan Gopal says

    May 21, 2015 at 5:17 am

    i am try this but my milk is curdling now what I am doing any remedies for this

    Reply
    • SHARMILEE J says

      May 21, 2015 at 6:46 am

      Switch off cool down then add jaggery and mix well

      Reply
  45. Janani Gunasekaran says

    October 24, 2015 at 3:28 pm

    Hi Sharmi I tried this recipe sday and I put the balls in sim flame cooked for 5 mins with lid closed. When I open it after 5 mins the balls were disintegrated in the milk completely…. All balls were dissolved before adding coconut milk and jaggery… Pls let me know Wats the reason for this and where I went wrong….

    Reply
  46. SHARMILEE J says

    October 29, 2015 at 7:30 am

    If the balls are little loose and if you keep the flame high there are chances for disintegrating..The dough should be smooth and tight just like our kozhukattai dough

    Reply
  47. Taste Of LiFe says

    January 1, 2016 at 3:21 pm

    I have a doubt everything is perfect but the taste in kuzhkatti was nothing it was like rice flour . Should I not serve immediately should I let it soak. And I also think by steaming it its good to soak

    Reply
    • SHARMILEE J says

      January 6, 2016 at 10:05 am

      If the balls are soft it will absorb fast, else you need to give resting time atleast 30mins

      Reply
      • Nisha says

        August 27, 2019 at 12:25 pm

        Hi I jus love d recipe ,instead of rice powder do I can make balls with raw rice batter as we do for Kara kozhukatti n do we can steam d balls separately before adding it in milk

        Reply
        • Sharmilee J says

          October 29, 2019 at 9:43 am

          yes you can do that too

          Reply
  48. Jaya says

    January 3, 2020 at 12:35 pm

    How long it has to be cooked after adding coconut milk ?
    And when the jaggery sauce has to be added after adding coconut milk ? Hardly 5 minutes interval ?

    Reply
    • Sharmilee J says

      April 30, 2020 at 6:31 am

      fter coconut milk is added do not boil just mix well when it comes to boil switch off else it will split

      Reply

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